Makes 2 ginger pumpkin bread – Using 8″x 4″ Loaf Pans
INGREDIENTS:
12 tblsp (1 1/2 sticks) unsalted butter, melted, plus room-temperature butter for pan
2 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon salt
1 cup granulated sugar
1 cup packed light-brown sugar
1 can (15 ounces) pumpkin purée (1 3/4 cups)
3 large eggs
Sugar glaze (optional, see below)
DIRECTIONS:
1. Preheat oven to 375°. Butter and flour two 8 1/2-by-4 1/2-inch (6-cup) loaf pans (or use Pam with Flour. I think it works best anyhow); set aside. In a large bowl, whisk together flour, baking powder, ginger, and salt. In a medium bowl, whisk together sugars, pumpkin, melted butter, and eggs; add flour mixture, and stir until just combined.
2. Divide batter between prepared pans. Bake until a toothpick inserted in center of loaves comes out clean, about 50 minutes. Let cool 10 minutes; invert pans and transfer loaves to a wire rack to cool completely. Glaze, if desired.
3. For the sugar glaze: In a small bowl, mix 1 1/2 cups confectioners’ sugar with 2 to 3 tablespoons water until mixture is smooth but thick. Place waxed paper under rack for a quick cleanup. For easy pouring, transfer glaze to a liquid measuring cup, and drizzle over your ginger pumpkin bread loaves. Let dry 15 minutes before serving. Makes enough for 2 loaves.
Recipe courtesy of Martha Stewart – Everyday Food
